I did use my new cookbooks!
From the vegan slow cooker i made this Eggplant casserole with CashewTofu Riccotta - i love making "cheesy" sauces with cashews & nutritional yeast, amazing results. Also, i have never really cooked with eggplant before
My son wanted to cook this week - he loves to invent soup, and he was fascinated with the beautiful eggplants - so i told him that roasting it would be yummy, so we roasted it, and meanwhile made a soup of onion, celery, garlic, potato, thyme, basil, veg broth, added the eggplant and then blended it. it was amazingly good!
I also used limes in Lemony Lime Hummus from Blissful Bites, and cucumbers & lime and bell peppers (even though it wasn't in the recipe) in quinoa tabouli from the same book. No pics of those but both winners!